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Helpful Videos Related To The Restaurant And Food Service Industry.

Public health can't be overlooked, even if it's not what called us to the hospitality workforce ...

if lacking your part number, the s/n of your unit is a valuable time-saver, and ensures accuracy of replacement parts which may be modifed or produced by a different manufacturer over the course of time a serial number is uniquely assigned by the factory to identify a specific unit. it may include letters, although ending with digits, often referencing year of mfg. typically serial numbers of a production run are incremented by a fixed difference from one unit to the next. equipment may be marked with several alphanumeric codes but only one of these will be a serial number (others may specify installed options, etc.) sooooooo .... it's worth the time and effort (might be under a kick-plate, or on a door frame) to locate your data-plate, and once you have, record that number in your phone or file. then you aren't forced to search when unit is hot (OUCH) or in use, or reinvent the wheel each time you need part confimation... ...more helpful tips to come, because we think your time is valuable - you know it is!

• Forced convection system keeps the toaster cool to the touch and extends the life of critical components. The forced convection system increases productivity by circulating pre-heated air into toasting chamber. • Quartz infrared heaters provide faster, more consistent heating than traditional heating elements. • Compact design- requires only 14-1⁄4" of counter space and the forced convection system allows the unit to be placed against a wall. Other toasters have louvers requiring additional counter space. • Steady production in a compact foot print - QCS1-350 toasts up to 350 slices per hour QCS1-500B toast up to 500 bagel halves per hour. • Easy to use control panel takes the guesswork out of speed control settings. • Variable speed control for perfect color and texture of bread, bagels, English muffins and more! • Energy efficient operation with power saver switch reducing electricity consumption by 75%. And quartz heaters return to full power in seconds vs. minutes for metal-sheathed elements. • Extended conveyor belt for easy loading and large warming area for higher production. • Safe load up area with full width front burn guard and cool to the touch exterior. • "Smart" crumb tray keeps the bread crumbs from falling under the toaster. • Heated holding area to keep toast at the perfect temperature. • 24 hours 7 days a week technical support by Star technicians. • 120V - plugs in anywhere -

These all-purpose fryers feature outstanding Frymaster reliability and durability. GF fryers are capable of cooking a wide variety of fried foods with consistent uniformity and great taste. The Master Jet burner system’s durable metal targets create a large heat-transfer area for reliable, even heat distribution. Durable temperature probe senses temperature changes and activates burner response. The open frypot has a large heat-transfer area and every inch of the frypot and cold zone can be cleaned and wiped down by hand. The large cold zone and forward sloping bottom help collect and remove sediment from the frypot to safeguard oil quality and support routine frypot cleaning. *Liter conversions are for solid shortening @70°F.

Lincoln announced that the Countertop Impinger® 1300 and 2500 Series conveyor ovens have been updated with an internal catalytic converter as an optional feature. This new feature limits smoke, grease and odor emissions meeting requirements for the UL710B (KNLZ) listing. This eliminates the need for costly ventilation systems and allows operators to expand in to new non-traditional outlets.

Small, versatile, and powerful - Lincoln's 1300 and new 2500 Series countertop impingers put large oven capacity almost anywhere it's needed; small enough to fit on most commercial countertops, but large enough to replace a half-sized convection oven or up to five microwave ovens. The CTI utilizes a 16" (460 mm) wide conveyor belt and 20" (508 mm) baking chamber and can be stacked up to two high. In addition to a more robust conveyor stepper motor, the digital CTI offers a wider range of oven temperatures adjustable from 90º F (32º C) to 600º F (315º C) and a broader range of conveyor speeds adjustable from 30 seconds to 15 minutes of cook time.

Details • Forced convection system keeps the toaster cool to the touch and extends the life of critical components. The forced convection system increases productivity by circulating pre-heated air into toasting chamber. • Quartz infrared heaters provide faster, more consistent heating than traditional heating elements. • Compact design- requires only 14-1⁄4" of counter space and the forced convection system allows the unit to be placed against a wall. Other toasters have louvers requiring additional counter space. • Steady production in a compact foot print - QCS1-350 toasts up to 350 slices per hour QCS1-500B toast up to 500 bagel halves per hour. • Easy to use control panel takes the guesswork out of speed control settings. • Variable speed control for perfect color and texture of bread, bagels, English muffins and more! • Energy efficient operation with power saver switch reducing electricity consumption by 75%. And quartz heaters return to full power in seconds vs. minutes for metal-sheathed elements. • Extended conveyor belt for easy loading and large warming area for higher production. • Safe load up area with full width front burn guard and cool to the touch exterior. • "Smart" crumb tray keeps the bread crumbs from falling under the toaster. • Heated holding area to keep toast at the perfect temperature. • 24 hours 7 days a week technical support by Star technicians. • 120V - plugs in anywhere. - See more at: http://star-mfg.com/index.php/star-products/conveyor-pop-up-toasters/qcs-toasters/qcs1-compact-conveyor-toasters.html#sthash.IF1Lbtas.dpuf

Leading commercial kitchen equipment provider Vulcan announced today the launch of its GTS12 Clamshell Griddle for heavy duty griddles. Designed to meet the needs of customers in the foodservice industry, the new Vulcan griddle top is double sided to increase the speed of service and improve ticket times. The "contact clamshell" uses the same unique griddle plates as the Vulcan Rapid Recovery Griddle, which offers the fastest transfer of heat in the industry. The top and bottom heating provides the most efficient method to conduct large batch cooking such as steaks, burgers, or quesadillas. Vulcan's GTS12 also differentiates itself with being easy to operate manually and without any computer controls.

Follow the steps below to practice food safety and keep your customers safe from food-borne illness. Avoid the most commonly cited violations and improve your chances to achieve an “A.” Be sure employees are trained in basic food safety and supervised by someone who has a food protection certificate. Arrange work schedules so that a supervisor with a food protection certificate is on duty whenever your restaurant is receiving or preparing food, or is open to the public. Train supervisors to use the Self-Inspection Worksheet to regularly evaluate and improve the restaurant’s condition and employees’ food safety practices. Provide food safety training for all employees who handle food. Hold food at the proper temperature. Review Health Department rules for temperatureholding requirements. Be sure equipment used to hold hot and cold food is working properly. Use thermometers to monitor the temperature of foods in hot or cold storage. Track food taken from hot or cold storage, and record how long it is out. Control conditions that promote pests. Seal all cracks, crevices and holes in walls, cabinets and doors to prevent rodents, cockroaches and flies from entering. n Install rodent-proof door sweeps on outside doors. Store food and garbage in pest-proof containers. Clean grease, oil and food particles from all surfaces and equipment, including the floor underneath. Keep range hoods clean and grease-free. n Contract with a pest control professional licensed to work in restaurants. Protect food from contamination during storage, preparation, transportation and display. n Keep food covered until served. Keep food separated by temperature and type. Avoid cross-contamination by separating potentially hazardous foods (like raw poultry) from ready-to-eat items (like salad mix). Maintain all food surfaces. Clean and sanitize all food-preparation surfaces after each use; remove caked-on food. n Repair or replace deeply-grooved cutting boards and chipped or broken surfaces so they can be properly sanitized. Maintain all non-food surfaces. Review Health Department rules on acceptable materials; surfaces should be smooth and cleanable. n Keep all surfaces clean. Maintain all plumbing and check it frequently. Monitor all plumbing fixtures and make needed repairs immediately. Be sure plumbing is fitted with approved devices (valves, anti-siphonage pieces, vacuum breakers) to prevent backflow. Clean and maintain grease traps

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